Spooky Jack-O'-Lantern Chicken Pot Pie
Easy chicken pot pie with Jack-O'-Lantern face for your Halloween dinner.
Main Course, pie
American, Global cuisine
dinner, easy, Halloween, samhain
red onion and 2 garlic cloves
cooked chicken, shredded
chopped potatoes, carrot and peas
Melt butter in a hot pan on a medium heat.
Add chopped garlic and onion. Brown for few minutes, stirring with a spatula or spoon.
Stir in flour.
Add salt and pepper.
Add chicken broth.
Add milk. Turn the heat to low.
Add vegetables mix.
Add shredded chicken to the pan.
Cook on low, stirring until the mixture thickens, about 5 minutes. Leave aside to cool.
Preheat oven to 425 F / 220 C.
Roll the bottom crust of the pie. Use the rolling pin and roll on lightly floured flat surface.
Using the rolling pin, carefully roll the crust on it and transfer to the pie pan.
Flatten and press the sides of the crust with your fingers. Don't stretch it. Let it overlap a little.
Using a fork, poke the holes in the bottom and on the sides.
Add COOLED filling to the pie.
Roll the top pie crust. Carefully roll on the rolling pin to place on top of the pie.
Place the top crust. Flatten with your palm in the center. Press the edges of 2 crusts together. Remove the excess of the crust from the edges, using the knife.
Use a knife to draw the eyes, nose and mouth of Jack-o'-lantern. Carefully discard the cutouts.
Brush the top of the pie with an egg.
Bake 30-40 minutes until top browned and filling bubbling. Let the pie cool for 10 minutes before serving.
*Check our post on
How to make a pie crust.
This recipe is for 11 inch / 28 cm round pie pan.
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